Fan Guoqiang, Zhao Yongsen, Suo Xiaoyi, Li Yanfei, Yang Xiaojing
Key Laboratory of Animal Physiology & Biochemistry, Nanjing Agricultural University, Nanjing 210095, China.
MOE Joint International Research Laboratory of Animal Health and Food Safety, Nanjing Agricultural University, Nanjing 210095, China.
Animals (Basel). 2024 Dec 20;14(24):3675. doi: 10.3390/ani14243675.
Yeast fermentation products (YFPs) are known to contain bioactive compounds, such as nutritional metabolites and cell wall polysaccharides (specifically glucan and mannan), which have been demonstrated to exert positive effects on the growth performance and immunity of livestock and poultry. However, the impact of YFPs on intestinal inflammation and microflora composition in pigs infected with typhimurium remains unclear. To investigate this, a total of 18 weaned pigs were divided into three treatment groups: a non-challenged control group (Con), a group challenged with typhimurium (ST), and a group challenged with typhimurium and supplemented with 0.4% YFP (YFP). The experiment spanned five weeks, encompassing a period of 21 days prior to and 14 days subsequent to the initial typhimurium challenge. The findings indicated that the YFP group exhibited an increase in average daily gain (ADG) and a decrease in the feed-gain ratio (F/G) in comparison to the ST group following the challenge. Additionally, the YFP group demonstrated a reduction in the levels of inflammatory cytokines in plasma and a decrease in the expression of inflammatory genes in the colon. Treatment with YFP also resulted in improved colon histomorphology, heightened alpha diversity of the gut microbiota, augmented the abundance of butyrate-producing bacteria, and elevated concentrations of short-chain fatty acids (SCFAs). In addition, YFP reprogrammed energy metabolism in colon epithelial cells by blunting glycolysis. Together, dietary YFP supplementation alleviated colon inflammation in weaned pigs challenged with typhimurium, and shaped the beneficial microbiota, thereby maintaining gut homeostasis. The results provided evidence supporting the application of yeast fermentation products in livestock production.
酵母发酵产物（YFPs）已知含有生物活性化合物，如营养代谢产物和细胞壁多糖（特别是葡聚糖和甘露聚糖），这些已被证明对畜禽的生长性能和免疫力有积极影响。然而，YFPs对感染鼠伤寒沙门氏菌的猪的肠道炎症和微生物群组成的影响仍不清楚。为了研究这一点，总共18头断奶仔猪被分为三个处理组：未受挑战的对照组（Con）、受鼠伤寒沙门氏菌挑战的组（ST）和受鼠伤寒沙门氏菌挑战并补充0.4% YFP的组（YFP）。实验持续了五周，包括初次鼠伤寒沙门氏菌挑战前的21天和挑战后的14天。研究结果表明，与挑战后的ST组相比，YFP组的平均日增重（ADG）增加，料重比（F/G）降低。此外，YFP组血浆中炎症细胞因子水平降低，结肠中炎症基因的表达减少。YFP处理还导致结肠组织形态改善、肠道微生物群的α多样性增加、产丁酸细菌的丰度增加以及短链脂肪酸（SCFAs）浓度升高。此外，YFP通过抑制糖酵解对结肠上皮细胞的能量代谢进行了重编程。总之，日粮中添加YFP减轻了受鼠伤寒沙门氏菌挑战的断奶仔猪的结肠炎症，并塑造了有益的微生物群，从而维持肠道稳态。这些结果为酵母发酵产物在畜牧生产中的应用提供了支持证据。
